Ribs "Everyone who tries it says our place is now their favorite place for ribs"
  From the kitchen of Beneta and Rich




The Rub: Combine All Ingredients In Shaker To Use As Rub On The Ribs
  2 Cups Sugar
  1/4 Up Paprika
  2 Tsp Chili Powder
  1/2 Tsp Cayenne (Hot) Pepper
  1/3 Cup Salt (Flake Style Or Kosher)
  2 Tsp Black Corse Ground Pepper
  1 Tsp Garlic Powder

 
The Sauce:
  2 Cups Of Your Favorite Barbeque Sauce (we like regular masterpiece)
  1/4 To 1/2 Cup Dried Cherries, Chopped
  3 Tbsp Cherry Preserves Or Cherry All-Fruit
  put all ingredients in small sauce pan and simmer for about 20 minutes.

 
Prepare smoker as you normally would using apple wood if you have it. Add one or two cups of apple juice or cherry juice to the water bowl of the smoker. Keep the smoker at about 220 degrees, adding coal and wood as needed (if you have a charcoal smoker).

Rinse and pat dry the ribs. Shake on the rub, coating both sides of the meat. Place the ribs inside the smoker, if you have one, use a rib rack. If you like, you can spritz the ribs with a spritzer of apple juice (or cherry juice) about once every hour. After about three hours the ribs should be a nice dark color. Remove them from the smoker and place in large, deep roaster trays (the aluminum foil throw away kind are handy). Once in the house, cut the ribs into sections of two or three bones per piece. Put back in roasting pan, cover tightly with foil and place in oven at 250degrees for 2 to 3 hours, depending on how many ribs you are cooking. Check the meat after about 1-1/2 hours for tenderness. When you think you have about half an hour left of cooking time, mop on the barbeque sauce and return to the oven for half an hour or until tender. You can uncover the ribs for a few minutes to nicely glaze on the sauce.

This is wonderful! Sounds like a lot of work, but it's really very easy! Sometimes we try different types of sauces, be it hot and spicy or with a kind of oriental flavor ginger sesame sauce. But so far, this is our favorite!